ILQ makes Qatari rice pudding

Rinse the rice under cold water until the water runs clear.

Combine the rice and water in a pot and bring to a boil over medium heat.

Reduce heat to low, cover, and simmer until the rice is tender, about 15-20 minutes.

Add milk, sugar, cardamom pods, and salt to the pot with the rice.

Cook over medium heat, stirring frequently, until the mixture thickens, about 10-15 minutes.

Stir in vanilla extract, rose water, and orange blossom water.

Remove from heat and let cool slightly before serving.

Transfer the pudding to serving bowls.

Melt butter in a small pan and toast the almonds and pistachios until golden.

Sprinkle the toasted nuts and raisins over the pudding.

Dust with cinnamon before serving.

Allergens